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Recipes
Minute Steaks with Barbeque Butter Sauce
By lorik
Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface
- 2 (5 ounce) boneless sirloin steaks
- salt and freshly ground black pepper to taste
- 1/2 cup beef broth
- 1 1/2 tablespoons barbeque sauce
- 1 dash hot pepper sauce
- freshly ground black pepper
- 1 teaspoon cold butter, or more to taste
- 1 tablespoon vegetable oil
Chocolate Peanut Butter Pie
By lorik
Using stand mixer fitted with whisk, mix 3/4 cup confectioners’ sugar, peanut butter, cream cheese, and 3 tabl...
- 1 Store Bought Chocolate Graham Cracker Crust
- 3/4 cup (3 ounces) plus 2 tablespoons confectioners' sugar
- 3/4 cup creamy peanut butter
- 6 ounces cream cheese, softened
- 1 3/4 cups heavy cream
- 1 teaspoon vanilla extract
- 1 small bag of Reece's Pieces Candies
- 1 small bag of Reece's Peanut Butter Cups Minis
- 3 ounces dark chocolate, melted
Sautéed Pork Cutlets with Mustard-Cider Sauce
By lorik
1. FOR THE PORK: Dissolve salt and sugar in 2 cups water in medium container or bowl
- Pork:
- 2 tablespoons kosher salt, (or 1 tablespoon table salt)
- 1 1/2 teaspoons sugar
- 1 1/2 pounds boneless country-style pork spare ribs, trimmed of excess fat (see note)
- ground black pepper
- 1 tablespoon olive oil
- 1/2 tablespoon unsalted butter, cut into 2 pieces
- Mustard-Cider Sauce:
- 1 tablespoon unsalted butter
- 1 small shallot, minced (about 2 tablespoons)
- 1 teaspoon unbleached all-purpose flour
- 1 teaspoon dry mustard
- 1/2 cup low-sodium beef or chicken broth
- 1/4 cup apple cider
- 1/2 teaspoon minced fresh sage leaves
- 2 teaspoons whole-grain mustard
- Table salt and ground black pepper
Mexican Ricotta Croquettes
By lorik
Make the chipotle-honey salsa: Heat the broiler
- For the Chipotle-Honey Salsa:
- 4 plum tomatoes, cored
- 1 garlic clove, peeled
- 1 ⁄2 large yellow onion, roughly chopped
- 1 tbsp. vegetable oil
- kosher salt
- 3 tbsp. honey
- 1 tsp. rice vinegar
- 2 cilantro sprigs
- 1 (7-ounce) can chipotle chiles in adobo sauce
- For the Ricotta Latkes:
- 1 cup requeson (Mexican ricotta) or ricotta cheese
- 1 cup queso cremita, such as Tropical brand
- 1 cup finely crumbled cotija cheese
- 1 cup Chihuahua or mozzarella cheese
- 1 ⁄2 cup softened cream cheese
- 1 ⁄2 cup matzo meal
- 2 sticks unsalted butter, melted
- 2 large eggs
- 1 cup plain bread crumbs
- vegetable oil, for frying
Ginger-and-Honey Chicken Wings
By lorik
Finely grate the ginger into a fine sieve set over a bowl
- One 4 ounce piece of fresh ginger, peeled
- 1/4 cup honey
- Kosher salt
- Pepper
- 2 tablespoons canola oil, plus more for brushing
- 2 1/4 pounds chicken wings
- 2 tablespoons crushed salted roasted peanuts
- 2 tablespoons finely chopped cilantro
- Lime wedges, for serving
Deviled Flat Iron Steak
By lorik
Heat grill to medium high heat
- 1 1 lb flat iron steak
- 1/4 cup A-1 Sauce
- 2 tablespoons dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1/2 teaspoon hot pepper sauce
How To Bake a Potato in the Microwave
By lorik
Scrub the potatoes clean: Scrub the potatoes thoroughly under running water and pat them dry
- 1 to 4 russet potatoes
- Olive oil
- Salt
- Pepper
Tuna Salad
By lorik
In a small mixing bowl break up the tuna with a fork
- Two 6-ounce cans white meat tuna packed in water, drained
- 2 tablespoons minced celery
- 2 tablespoons minced red onion, soaked in cold water for 5 minutes and drained
- 1 teaspoon minced flat-leaf parsley
- 1/3 cup prepared mayonnaise
- 1 tablespoon whole-grain mustard
- Freshly ground black pepper
- 2 Hard Boiled Eggs
- Dash of Dill
- Freshly squeezed lemon juice (optional)
Pork and Hominy Posole
By lorik
8 to 10 servings
- 1 cup all-purpose flour
- 1/2 tablespoon kosher salt, plus more to taste
- 1/2 tablespoon freshly ground black pepper
- 1 teaspoon ground cumin
- 3 pounds pork shoulder, cut into 3-inch pieces
- 3 tablespoons lard, divided
- 3 tablespoons olive oil, divided
- 4 garlic cloves, minced
- 1 yellow onion, finely chopped
- 4 cups water
- 1 1/2 tablespoons minced oregano
- 3/4 tablespoon cumin seeds, toasted
- 2 bay leaves
- 1 1/2 cups fresh corn kernels
- 1 pound (6 medium) tomatillos
- 2 1/4 cups canned hominy, rinsed
- 1 cup roasted red peppers, diced
- 1 jalapeno—stemmed, seeded and minced
- Crumbled cotija cheese, for garnish
- Cilantro leaves, for garnish